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Topic: One man Crottin party (Read 1404 times)

I did 5 weeks ago some Crottin. I use that ( Yoav ) traditional making method 24 renneting time and 12 hour pre-drain before moulding, and it is wery good.This time I use p/h whole milk and cream to get 5% butterfat content. Curd was really soft compare at what I did before just before that ( raw milk Selles-sur-Cher ).I use Calcium Chloride for that (Crottin) .

But to Crottin, after 5 week taste is ( medium+ good ), what you can get in market ,but maybe after few week is blow up That sure that raw milk cheese get much more ( wide taste ).

True Hande, it is so much better with raw milk. This is a strange season for goats milk anyway so the issue with soft curd may have something to do with it. The French don't make Crottins from October to March because the milk isn't good enough and the goats need their rest and to get impregnated and give birth. (They only make from milk which they froze ahead of time)

Very nice looking cheese. I recently started milking sheep Icelandic/Friesan. Would you recommend sheep milk for this type of cheese? I am not familiar with these type of cheeses, mostly done aged cheeses like gruyere, emmenthal, and parmasan from cow milk.

Lovely cheese. I ate a Crottin recently and fell in love with it. I want to make it too, but so far I have not found a source for goat's milk, except for the ultra-pasteurized stuff at the grocery store.